Southwest Three-Tomato Salsa with Grilled Steak

In a food processor, puree plum tomatoes, jalapeno, lime juice, and cumin; transfer to a small bowl. Stir in yellow and sun-dried tomatoes. Season with salt and pepper.

Just before serving, drain off any accumulated liquid, and stir in oil from sun-dried tomatoes.

Heat grill to medium-high; lightly oil grates. Season steaks with salt and pepper. Place on grill; cover. Cook, turning once, about 8 minutes for medium-rare. Top with tomato salsa and serve.